Developing Low-Calorie Functional Foods Using Directed Fermentation Based on Sugar Substitutesand Natural Sweeteners . Journal of Insights in Basic and Applied Sciences, [S. l.], v. 2, n. 2, p. 78–86, 2026. DOI: 10.65421/jibas.v2i2.87. Disponível em: https://jibas.com.ly/index.php/jibas/article/view/87. Acesso em: 24 apr. 2026.